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Chinese Hot Pot
1 qt chicken broth or other flavorful stock
1 qt hot water
1 green onion, sliced into thirds
1 clove garlic, sliced
2 slices of fresh ginger
Vegetables: bok choy, daikon, nappa cabbage, carrots, bean sprouts, snow peas, mushrooms, tomatoes or any vegetables to your liking. Cut all into bite-sized pieces.
Other add-ins: dumplings, wontons, pot stickers, thinly sliced ginger, fresh herbs such as spicy basil and cilantro.
Meats: shrimp, chicken and beef, sliced thin. (By partially freezing the meat will make it easier to cut into thin slices.)
Place the broth, water, green onion, garlic and ginger in the wok. Bring to a low boil and let simmer for 15 minutes. While using chopsticks, wire strainers or slotted spoons, add the firmer vegetables first, followed by those ingredients that take less cooking time. Enjoy with or without a dipping sauce.